This afternoon, I was reading my new issue of Cooks Country and came across a recipe for Garlicky Potato Salad that sounded pretty good! It had garlic and roasted red peppers…what’s not to love?! We were having Molasses Grilled Pork Tenderloin for dinner and I needed a side dish.
MY LATEST VIDEOSGarlicky Grilled Potato Salad
Compliments of It’s a Keeper
www.everydaytastes.com
2 pounds Yukon Gold potatoes, scrubbed and sliced 3/4 inches thick
1/2 cup extra virgin olive oil
3 Tbsp white wine vinegar
3 cloves of garlic, minced
2 tsp brown sugar
Salt and pepper
1/2 cup jarred roasted red peppers
3 Tbsp capers, drained
3 Tbsp fresh parsley, chopped
Toss potatoes and 2 tablespoons of olive oil in a large bowl. Cover tightly with plastic wrap and microwave until edges of potatoes are translucent, 4 to 7 minutes, shaking bowl (without removing plastic wrap) to redistribute potatoes half way through cooking.
Meanwhile, in a large bowl, combine vinegar, garlic, sugar, salt and pepper. Slowly whisk in remaining oil until emulsified. stir in roasted red peppers, capers and parsley.
Grill potatoes until slightly charred and tender, about 5 minutes per side. Toss grilled potatoes with dressing to coat. Serve warm or room temperature.
Is it a Keeper?
This salad was soooo good! I’m so glad I have extra potatoes left over! I’ll definitely be making this again and again and again! I loved the flavor of the grilled potatoes. The tang from the vinegar, the sweetness from the brown sugar and roasted red peppers and the intense garlic flavor make take this salad over the top! The only thing I didn’t add were the capers…I just didn’t think they fit. Maybe next time I’ll try adding some.
Watch me make this recipe on TV:
This warm potato salad was a huge hit with my family and will definitely be part of my summer repertoire!
Christina
If you like this post, be sure to stay connected by signing up for my email feed in the box on the right and following me!
I’ve shared this recipe on a number of websites, blogs and recipe swaps that I’ve found. Please check out these sites on the Link & Link Parties tab above. If you host a link party or blog hop, feel free to add it to the collection!
And, make sure to come back for my It’s a Keeper Thursday recipe and craft blog hop!
Ann says
I always prepare a recipe as written the first time then make any adjustments,if any at all, for the taste or health concerns of guests.
Clarification: ingredients lists ‘2tsp brown sugar’ – directions
note to add ‘1tsp sugar’. Where to add remaining
brown sugar or a typo?
Comment: slicing the potato thinner more versatile and the
preparation would be quicker! (As I was first served)
Christina says
Hi Ann — The sugar issue was a typo…it’s fixed now. You just add it all at once. Slicing the potatoes thinner is a matter of preference. I’ve found that if I slice them thinly, they don’t stand up to the extreme heat (microwaving and grilling) as well and they get mushy and mealy. Whatever way you slice it, though, this recipe is still a keeper! 🙂
Thanks for the feedback! 🙂
JudyBug says
Sounds just yummy and looks good too. Like you, I will leave the capers out. Just not a big fan of capers.
Tina @ MOMS CRAZY COOKING says
Thanks for linking to THIS WEEK’S CRAVINGS! Tomorrow we post the TOP CLICKED recipe, make sure to come by and take a look. Today we opened this week’s theme “30 MINUTE MEALS”. We hope you stop back by and link up again! Happy Blogging!
http://momscrazycooking.blogspot.com/search/label/THIS%20WEEKS%20CRAVINGS